Sweet Potato & Black Bean Vegan Enchiladas
When I started this blog, I was really bad at taking pictures. I mean really bad.
Many of the first recipes I shared here feature these hideous shots, and I cringe every time I see them. They’re so bad that I’m unlikely to link out to them unless I have to.
But many of those recipes are pretty awesome, and it’s time they came out of hiding.
Today I’m sharing a recipe I made three years ago, but rarely looked back at because it hurt my eyes to do so.
These Sweet Potato & Black Bean Vegan Enchiladas are an adaptation from my original recipe, Vegan Lentil Enchiladas.
These babies are packed with healthy veggies like spinach, yellow bell peppers and tomatoes from the red enchilada sauce. They’re super easy to make and you don’t have to worry about messing them up, since enchiladas are messy by nature.
This time I used black beans instead of lentils, and left out a few unnecessary ingredients.
They were just as good as I remembered — I can’t believe it’s taken me so long to revisit this recipe.
These make a delicious “Meatless Monday” meal, but are absolutely appropriate any night of the week. Despite being vegan, the whole wheat version actually has 9 grams of protein per enchilada.
I hope you’ll enjoy them as much as I do.
- 6 Whole Wheat or 8 Corn Tortillas
- 1 15 oz can Black Beans
- 1 15 oz. can Enchilada Sauce
- 1 Sweet Potato, diced
- 2 C. Spinach, shredded
- 1 C. Onion, diced
- 1 Bell Pepper, diced
- 2 Garlic Cloves, minced
- 1 T. Cumin
- 1 tsp. Extra Virgin Olive Oil
- ½ C. Vegan Cheese (I used Daiya)
- Salt to taste
- Lime for garnish
- Preheat oven to 350.
- Heat a pot of water and boil sweet potato chunks for about 5 minutes, till soft.
- Heat oil and saute onions and garlic for about 3 minutes.
- Add remaining veggies, beans, sweet potato, cumin, salt and enchilada sauce. Simmer for about 5 more minutes.
- Coat the bottom of a baking dish with about 2 T. of the mixture. Fill tortillas with even amounts of the remaining mixture, roll up, and place in dish.
- Bake for 12 minutes, then remove from the over and add cheese. Return to the oven for about 3 minutes.
- Serve with lime wedges to garnish.
If you want to keep them vegan, I definitely recommend using the Daiya cheese – it’s so yummy and gooey.
Also, make sure to find a vegan enchilada sauce. I suggest using one with as few ingredients as possible. Some of them are full of all kinds of junk I can’t pronounce. Red or green sauce will work with this recipe, but I prefer red.
I think the pictures turned out pretty decent this time, and now that I can look at the recipe again, it’s totally making its way into my weekly rotation.
Weigh in: What’s on your menu this week? Do you like red or green enchilada sauce? Do you mind how your food looks, or the messier the better?